Smoked Salmon & Wasabi Potato Latkes

Tea-smoked salmon with crispy wasabi potato latkes – a gourmet dish that’s easy to make at home! Perfect for dinner or a special occasion.

Prep Time 30

Cook Time 30

Total Time 1

Cut the salmon into 4 equal pieces. Place them in a small baking dish or shallow pan.
1 pound salmon fillets
In a bowl, mix mirin, water, sugar, and salt. Stir until dissolved. Add the ginger and peppercorns.
½ cup Mirin wine, ½ cup water, 1 tablespoon sugar, 1 tablespoon salt, 1 inch fresh ginger, 1 teaspoon black peppercorn
Pour the mixture over the salmon and let it marinate for 1 hour.
Remove the salmon from the marinade and place it in a bamboo steamer.
Line a wok with foil. Add the rice, sugar, and tea. Mix well and heat on medium until the mixture starts to smolder.
1 cup white rice, 1 cup sugar, 1 cup oolong tea
Place the bamboo steamer on top of the wok. Seal the edges with wet cloths to trap the smoke. Reduce the heat to low and smoke for 15 minutes.
Turn off the heat and let the salmon smoke for another 15 minutes. The salmon will be medium rare and should be served warm.

In a bowl, mash the warm potatoes with butter.
1 pound potatoes, 1 tablespoon butter
Mix in the spring onions, horseradish, and wasabi paste. Season with salt and pepper.
2 spring onions, 1 tablespoon prepared horseradish, 1 tablespoon wasabi paste, salt and pepper
Shape the mixture into small cakes (about 2½ inches / 6 cm diameter).
Coat each cake in flour, dip in beaten eggs, and then cover with bread crumbs.
1 cup all-purpose flour, 3 eggs, 1 cup dry bread crumbs
Deep fry at 350°F (180°C) until golden brown.

1. Can I use store-bought smoked salmon? Yes! It won’t have the same tea-smoked flavor, but it’s a great shortcut.

2. How to store:

Salmon: Keep in an airtight container in the fridge for up to 2 days.
Latkes: Store in the fridge for 3 days or freeze for up to 1 month. Reheat in the oven at 350 °F (180 °C) to keep them crispy.

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